Monday, January 18, 2010

menu plan monday

Sausage Stew
Kreative Kielbasa
Chili and corn bread
Easy Baked Chicken and Rice

$10 Dinners: Grandma Sue's Famous Sausage Stew

1 turkey (or regular) kielbasa or sausage
2 to 3 potatoes $1.50
1 lb. baby carrots, or 2 carrots, cut up $2.00
1 medium onion (use 1/2 onion if large) $.99
2 to 3 cloves of garlic $.50
Total Cost = $7.49

Olive Oil (Any cooking oil or butter could be used too)
Worchestershire Sauce
Italian Seasoning
Dried Thyme
Salt and Pepper

Slice kielbasa into coins and brown in large saucepan or dutch oven over medium heat. While this is browning, put 1 to 2 cups water in bottom of a saucepan with steamer basket (water should just touch top of basket), start heating on high. While the water is heating, cut up potatoes (peeled or unpeeled) and carrots (if necessary) into bite sized pieces and place in pan. Cook covered about 15 minutes or until veggies are softened. Chop onion and mince or press garlic. When the kielbasa is browned, remove from pan and add enough oil to equal about 1 Tbps (this may be unnecessary if you used regular kielbasa). Saute onions and garlic until soft, about 5 minutes. Add water and scrape bottom of pan to release browned bits. The potatoes and carrots are usually ready to go at this time.

Dump steamed veggies and the steaming liquid into saucepan with onions, etc. Bring to a boil, stirring occasionally. Allow to thicken slightly then add kielbasa, 1 to 2 dashes of Worchestershire sauce, 1/2 tsp. thyme and Italian Seasoning, salt and pepper. Reduce heat, cover and allow to "stew" for as long as you need, at least 10 minutes. I usually serve it with a crusty bread that I heat up at this time. If there is any left, it makes a great work lunch the next day. Start to finish, this shouldn't take more than a half an hour.

1 lb. ground beef
Salt and pepper
Garlic powder
Cooked macaroni
Tomato sauce
Chili powder
American cheese
Mozzarella cheese

Brown and drain ground beef which has been seasoned with salt and pepper and sprinkled with garlic powder. Stir all ingredients except the cheese together. Layer goulash, American cheese, goulash, Mozzarella cheese, goulash, etc. (until all goulash is gone, making sure there is a layer of Mozzarella cheese on top. Brown in a 350 degree oven until brown).
Kreative Kielbasa

1 1/2 cups rice (uncooked)
6 eggs, scrambled
1 pkg kielbasea, warmed
1/2 cup brown sugar
1/4 cup soy sauce

Cook the rice and then dump everything else in. That's it.

Easy Baked Chicken and Rice
1 can (10 3/4 oz) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp. paprika (divided)
1/2 tsp. pepper (divided)
2 boned, skinned chicken breasts
1/4 tsp. salt

Preheat oven to 375.

In an 8”x8” baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake 45-60 minutes.

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Sunday, January 10, 2010

Menu Plan Monday

Monday ~ Taco Salad
Tuesday ~ Veggy beaf stew
Wed ~Apricot Chicken
Thur ~ Cranberry Roast
Fri ~ Teriyaki Chicken

Cranberry Roast

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.